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I recently acquired some crimped round bread pans, the type that results in a long round loaf that looks like sections and is basically a round pullman type of pan. Years ago I had a recipe for a cinnamon bread to be made in this type of pan but I lost the recipe. If anyone has any recipes for breads that would be good to use in this type of pan please let me know.

My guess is that you're describing a Moravian Loaf Pan or a Round Bottom Loaf Pan,either of which might be used to bake a cinnamon bread. You don't really need a recipe (formula) for a cinnamon bread to bake in this pan, any good cinnamon bread recipe (I like cinnamon nut or cinnamon fruit breads) could be baked in that type of pan.

Post Script:

OK, looks like you're working with something more complex than a simple Moravian or Round Bottom loaf pan.

this is not the one I am thinking of, mine or should I say I would like one to be mine is similar but this one is plain the one I want has rings round it, sort of to show you where to slice..... ;-(( qahtan

Ok, i still have it! (For some odd reason.) There are no hinges. It is 30cm x 11cm (11 3/4" x 4") and 5cm (2") deep. It is shiny steel bent over a wire frame with crimped ends. Name stamped into each end reads blex.

I also have one of those tins but I use it for Saddle Of Venison cake.

I would love to have one of the ribbed tins that made the round loaf that I could buy in UK, it was called a toast loaf, ribbed all the way round, I guess it would be made similar to a pullman loaf. about 3 1/3 inches in diameter any one know where I could get such a tin.

My half tin must be 60 years old if it's a day, it belonged to my mum. qahtan

My mother had something like what that sounds like as well. It was long, round, and split into two halves, hinged down a long edge with a clasp on the opposite side. She baked what she called "Nut Bread" in it. I remember having it toasted with butter at breakfast. The loaf was round like a log, with the seams in the pan obvious down the sides, and little ribs running all the way round, the full length of the loaf. Call it "Cheshire Cat" style. The bread was tan on the inside and soft brown on the outside, with cinnamon, nuts, and sometimes raisins added. I wonder where that pan went...

if I'm missing a second half! I don't remember it looking that way(like it was missing something) but, Qahtan, I might have the other half to your pan. It's about as old and always seemed too shallow for most recipes. Didn't think about baking two and sticking them together. A round cake might roll away though. I was looking up recipes under rehrücken kuchen ( rehruecken ) using images funktion. Easy to get a roast! The roasts look good too! The one with red wine sauce and juniper....

Traditionally it is a chocolate and almond cake served with whipped cream and sometimes cranberry sauce. Some recipes are larger, one writer was complaining he had to pour extra batter into a loaf pan. That would be the recipe for a double pan. It had 6 eggs in it.

Bet some of those easter lamb recipes might also work. Fill both pans with water and check the volume before looking for a recipe. If I remember right a cookie sheet is placed underneath to catch any overflow and openings or seams get pointed up to let air out as dough expands.

Do you mean making thin jelly rolls and cutting them in long 1/3 (of the pan) stips (or the height of the cake) frosting each and then rolling them up to make a cake with the top rings going round and round and when cut, filling lines running up and down? A fun way to make a layer cake. Oh found a picture, no, I haven't made one of these. These look interesting though.

There is also a traditional Indonesian cake made using thin pancakes stacked until a reasonable height is reached, then lightly frosted. Many are made as sheet cakes and cut into small rectangular cakes, served thinly sliced. Sometimes a hot surface is dipped into the batter, allowed to bake, then stacked, sort of like using the outside bottom of a heavy gas frying pan flip flopping on a stove.

By the way, Have you ever seen cakes cut with high pressure water knives? That is really cool!

Had not tried that Indonesian stacked cake (kue lapis) but I just read about it and it's on my list. Looks like it might be adaptable to an apricot glaze brushed between layers. The apricot glaze is one of my favorites when making the baumkuchen. Thanks for the tip.

My pans have a clip on each end on one half of the pan. I will take a photo of it this weekend and try to attach it here. Each half takes 6 cups of dough or 8 of a heavy bread type according to the little slip that came with it. I guess I will just have to experiment.

I am looking for another set of these. They are larger than the Chicago Metallic set of four that I just bought. I really like the two pan version so if anyone comes across a set of these please let me know.

I am looking for another set of these. They are larger than the Chicago Metallic set of four that I just bought. I really like the two pan version so if anyone comes across a set of these please let me know.

You might want to try this recipe for Cinnamon-Nut bread baked in a 'pan de mie' from King Arthur Flour. We had good success with it.

Love your pan, by the way! Reminds me of the Cinnamon bread baked by the Oakwood Bakery in Dayton when I was a girl (long time ago). Yum. They bathed it in cinnamon-sugar all the way around when it was still hot. Oh, to die for!

Good luck and we will want to see photos for sure! J.

Now must get over to e-bay and get one of those pans! I hope we don't outbid each other!

Depends on how the seller chooses to describe it. You might find one listed as a loaf pan, ribbed loaf pan, multiple loaf pan, tube pan, half round loaf pan, etc. Mine is aluminum and not nearly as elegant as the one flourgirl found, but it'll do what I need. Trick is to run through the hundreds of listings on eBay having to do with bread loaf pans a couple of times a week. Don't forget to check listings for cake pans. You never know what the listing agent will call it. Might be easier to just buy one from flourgirl's source hugh?

I believe that this was from an estate or something like it as the seller didn't seem to know much about it except that they were in new condition. It came with a cutout from a magazine or catalog that said it was Ekco/Glaco brand. Chicago Metallic makes one that is four loaves linked together. The photo that was on the little cutcout showed the bread to be what looked to be a rye/white swirl type of loaf. No recipes or directions- just the cutout.

Here's the website for Ecko/Baker's Secret, (the company name mentioned in your interesting company history). No picture/mention of the round bread pan that I can find.

I think Chicago Metallic describes their versions of the round bread pan as "crimped", and I notice it comes in four different sizes. The diameters vary a lot~~it looks like one diameter is less than 2 inches (probably a bread for canapes).

Oh, btw, there is a 'saved search' feature on e-bay where you can set it up to be notified automatically through e-mail when an item you are seeking is offered for sale. t.

I found the sight and can't wait to try some of the recipies! I bought my pan at an antique shop in Wisconsin. If you type in crimp bread pans in the search bar, there are sites that have these pans for sale. Mine look like the ones from Chicago Metallic and have the same numbers on it.

As far as I know, the Ecko Glaco pan only ever came out in a two pan variety, which has a larger volume than the four pan one. different dough formulations require different quantities for the round loaves. For the larger Ecko two pan tin, I put 850 grams finished dough weight for a vigorous high rise, and 900 - 950 for slower riser. It's preferable to slightly over fill - if you underfill, then the top part doesn't fill out the tin properly... so by slightly overfilling, it forces the dough to fill and push up the top metal part a bit, squeezing a bit of dough out so that you get a "side worm" on both sides. Each dough though will have slight variation, so what worked exactly one time, might not the next. So you can use any recipe, even if it makes more than you want, because so long as you work out how much finished dough you need for the round loaves, you can always give the extra dough an extra fold while the round loaves cook, and then put them into other small tins to follow the round loaves.

For the four tin one - I think the internal volume is smaller than the two tin used to be, so if so, start with 750grams finished dough weight and see how that goes. The four tin one also works differently to the two tin. The weights of the bars are different, and the total "lift" of the top is different. The difference in finished weight to put in tins, is as a result of the fact that the interior volume is different, and the lift weight is different.

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